The roast potato mistake everyone makes that stops spuds getting crispy
Having crispy roast potatoes is a must for any Irish household's Christmas dinner - but many of us make one mistake that stops us from achieving the ultimate crisp on our spuds.
In Ireland, Christmas dinner is more than just a meal - it’s a celebration of family, tradition and the flavours that make our island so special. On Christmas Eve, kitchens across the country will be buzzing with activity as households prepare the centerpiece of their festive feast. And let’s face it: while the turkey might take pride of place, it’s often the side dishes - particularly the beloved potatoes - that steal the show.
Potatoes are undoubtedly the cornerstone of any festive dinner. Whether you’re mashing them to creamy perfection or roasting them to golden crispiness, no Christmas dinner is complete without spuds on the table. For many, achieving the ultimate crunchy coating on roast potatoes is the holy grail of festive cooking. But according to one chef, there’s one common mistake that could ruin your roasties - and knowing how to avoid it might just save your Christmas dinner.
According to Marc Williams, the cookery school director at the five-star Grand Hotel in York, the secret to perfect roast potatoes lies in a simple but often overlooked step: letting them cool completely after parboiling. While most of us rush from boiling to roasting, this hasty transition could be the reason your potatoes don’t get that perfect crunch.
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Marc advises: "To get the perfect potatoes, peel them, add them to cold water, and bring them to a boil. Boil for around six minutes until the edges soften. Then, strain them and wait until the steam stops. You'll never get a crisp result if they are full of water."
Once your potatoes have cooled and drained thoroughly, the next steps are just as important, Daily Record reports. Seasoning and the right choice of fat can take your spuds to the next level.
"Preheat your chosen fat in a hot oven - duck fat is my choice!" Marc says. "Don’t forget to season the potatoes, and then carefully add and baste them in the duck fat. Roast for around twenty minutes in a hot oven before turning them over. This allows a crust to form underneath, so you won’t leave half the potato stuck to the tray."
For those looking to experiment, why not try using an air fryer instead of the oven? Not only does it save space in your busy kitchen, but it can also cut down on cooking time. Marc adds: "Air fryers are fantastic for roast potatoes and cut down cooking times drastically. The air fryers with two sections are great for cooking at different temperatures. Try honey-glazed parsnips on one side at 180C and roast potatoes on the other at 200C."
To make Christmas dinner as stress-free as possible, Marc also suggests planning ahead. He recommends cooking your roast potatoes in the morning and reheating them just before serving.
"Make a prep list of roughly how you'd like to plan the day and do everything you can in advance," he advises. "Most of the things I make the day before and just heat back through. The turkey should be resting for at least 30 minutes, so you have plenty of time to get things back through the oven."
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